• 2 containers tofu
  • 32 oz Sodium-free chicken broth
  • 2 cups rice milk
  • 1.5-2 lbs turkey
  • 1 tiny (4 oz or less) diced black olives
  • 1 package basil
  • 1 package oregano
  • 3 tsp garlic
  • 16 oz tomato paste
  • 2 cups mozzarella (low fat)
  • 3 tomatoes
  • 3 green peppers
  • 2 red peppers
  • *1/2 cup pineapple*

There are tons of notes on this soup.  1)  it contains dairy.  If you have problems with cheese then use a substitute.  I think specialty markets have a cheese substitute.  2)  I am not even trying to make this one “healthy”.  It is definitely a guilty pleasure soup.  That said, it still adheres to our standards and gives you the nutrition you need.  Even “bad” soups on our site pack a punch.  3)  It contains tofu, which is a turn off to some.  Tofu is actually not scary.  It picks up the flavor of whatever you cook it with.  We are using it in part for it’s more doughy texture and in part for the crazy amount of protein it packs.  4)  We’re using turkey because that is closer to the taste of sausage, but you may use chicken if you like.  Don’t use fish!  5)  No carrots in this one.  Despite them not having a potent flavor, it just won’t mix well here.  6)  If you have acid reflux, DO NOT make this soup.  It has lots of tomatoes and peppers.  If your reflux is well controlled by medication then you can eat this, but I’d recommend diluting it a bit.

Okay, let’s get started.  First we make our marinara sauce.  Pour chicken broth, rice milk, tomato paste, basil, oregano, garlic, sliced turkey, and tofu into the pot on high heat.  You may want to add 8 oz of water to dilute the tomato paste a bit.  While it heats, begin to chop your vegetables.  Everything in this soup is fairly soft, so this is a quick process.  Let the soup cook on high for about 5 minutes before you add your chopped veggies.

In the time elapse before adding the veggies, add the cheese and let it cop in your marinara for a few minutes on its own.  We are going to be blending, so it needs to be nice and soft.  Then add your tomatoes, both colored peppers, and olives (no more than 4 oz) to the pot, cover, and reduce heat to medium.  If you want to, add pineapple.  It gives it a little bit of a tangy taste and adds another color to the mix, which is always beneficial.

The rice milk and tofu really give the “pizza” a nice, fluffy crust effect.  Texture was very important in this soup, as that’s half the fun of pizza.  It’s similar in consistency to the Chicken Curry Soup, which receives rave reviews and is one of my faves.  For the marinara component, it was important to give it strong flavor, while keeping it gentle.  That’s why there’s no onions or strong seasoning beyond basil, oregano, and garlic.  Those are flavorful and still gentle on your tummy.  The olives give the salt needed for pizza taste and bite needed for a good marinara.

This soup is overflowing with protein.  It also has healthy fats from the cheese.    However, it has a pretty high salt content, so it may be beneficial to dilute this soup.  There are technically only two colors in this soup:  red and green.  That is why adding the pineapple is preferential.  Another color means extra nutrients.  You don’t need to add a lot, as a little goes a long way with pineapple.  Please see our blogs for an alternative recipe via Paula Dean.  One of our faithful emailed it to me.  It is in the blogs because it is not an original recipe from me and breaks some of our rules.